MARYUM’S GRASS SKIRT

By Peggie

Rum and rye play nicely with rosehip liqueur and pineapple juice in this drink from Atwood Restaurant in Chicago.

Ingredients

• Garnish:
• 1 ⁄2 oz Caña Brava Rum
• 1 oz Rittenhouse rye
• 1 ⁄2 oz Koval Rosehip Liqueur
• 1 oz Fresh pineapple juice
• 2 dashes Peychaud’s bitters
• 1 ⁄4 oz Juice from brandied cherries
• 2 Mint Leaves
• Mint sprig
• Glass: Coupe

Preparation

Step 1

Add all ingredients to a shaker and fill with ice.

Shake, and strain into a coupe glass.

Garnish with mint sprig.